Fresh Tomato Zucchini Soup |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance. Ingredients:
2 1/2 tablespoons olive oil |
1 medium zucchini, cubed |
1 clove garlic, minced |
8 large tomatoes, cored |
1 small sweet onion, chopped |
1 tablespoon chopped fresh red chile pepper |
1 (14 ounce) can vegetable broth |
1 tablespoon dried tarragon |
2 teaspoons dried dill weed |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
2. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
3. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.
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